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Roasted asparagus cauliflower salad in a bowl.
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Roasted Asparagus Cauliflower Salad

Perfect for late winter-early spring, this asparagus cauliflower salad has baby arugula, almonds and goat cheese, all tossed in lemon vinaigrette.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Salads
Cuisine: Mediterranean
Servings: 4
Author: Paige Adams

Ingredients

For cauliflower and asparagus

  • 1 head cauliflower (about 1-1/2 pounds), leaves removed, bottom stem trimmed, cut into 1/2-inch-thick slices and broken into 1 to 2-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 pound asparagus, trimmed and cut into 1-inch-long pieces

For vinaigrette

  • 1 garlic clove, minced
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lemon, juice
  • 1/4 cup olive oil

For salad

  • 2 cups baby arugula
  • 1/4 cup finely chopped red onions
  • 1/4 cup chopped unsalted roasted almonds
  • 1/4 cup crumbled goat cheese
  • 1 tablespoon chopped parsley

Instructions

  • Preheat the oven to 425 degrees F.
  • Toss the cauliflower with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on a sheet pan and spread into a single layer. 
  • Roast for 20 minutes until the cauliflower is browned on the edges. Flip it over and add the asparagus to the pan in between the cauliflower. Continue roasting for 8-10 minutes until the cauliflower has browned more and the asparagus is bright green and crisp-tender.
  • To make the vinaigrette, whisk the garlic, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, lemon juice and 1/4 cup olive oil in a small bowl.
  • In a large bowl, combine the roasted cauliflower and asparagus, arugula, red onions, almonds, goat cheese and chopped parsley.
  • Drizzle the dressing into the salad, tossing to combine.

Notes

You can make the vinaigrette up to 3 days in advance. Store it in a jar in the refrigerator. Then let it sit at room temperature for 15 minutes before tossing with the salad.
You can store salad leftovers in the fridge up to 3 days. If you do have extra dressing, put it in a separate container.

Nutrition

Calories: 305kcal | Carbohydrates: 16g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 724mg | Potassium: 720mg | Fiber: 7g | Sugar: 6g | Vitamin A: 907IU | Vitamin C: 91mg | Calcium: 121mg | Iron: 3mg